1 lg. angel food cake
1 (15 oz.) can crushed pineapple
1 (12 oz.) container frozen whipped dessert topping
1 (3 1/2 oz.) can flaked coconut (toasted optional)
1 (6 or 7 oz.) jar maraschino cherries, drained and chopped

Break cake into bite size pieces. Arrange half of the cake in bottom of a 12 x 9 x 2 inch baking dish. Top with half of the undrained pineapple and cherries. Spread half of the dessert topping over all and top with coconut. Repeat layers ending with dessert topping and coconut. Cover and refrigerate overnight. Makes 12 servings.